I adapted this recipe from Stone Soup, a blog I enjoy for its highly adaptable, super simple yet tasty recipes. The recipes usually contain 5 ingredients and require 10 minutes of hands-on time, so it’s great if you’re busy. For this recipe, though, there is what seems like a ridiculously long bake time, so be sure to start early! I’m often a stickler for following instructions the first time around, so I baked everything longer than I would have otherwise, certainly longer that I thought would be necessary. But then, the potatoes were a revelation! The chicken broth made them so creamy that they were a pure delight, and the Engineer called them “mind-blowing”. You could use about any root vegetable, and the original recipe suggested parsnips, but I’d be hard-pressed to use anything but potatoes now…
2 onions (I only used 1), peeled and cut into segments
5 potatoes, or to taste (or other root vegetables like parsnips, sweet potatoes, etc.), peeled and cubed
1 small head of garlic (I used 5 cloves), broken into individual cloves
4 or 5 sausages (I used mild Italian pork sausages, but use your favorites)
1 cup chicken stock
salt and pepper, to taste
Preheat the oven to 400 °F. Place the onions, potatoes and garlic in a baking tray, drizzle with some olive oil, top with the sausages and pop it in the oven.
After about 45 minutes, give everything a stir and add the stock.
Bake for another hour or so until the potatoes and sausages are brown and the stock has reduced to almost nothing.